prikaz prve stranice dokumenta Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić
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undergraduate thesis
Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:157391
Braje, Martina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Braje, M. (2015). Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:157391

Braje, Martina. "Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:157391

Braje, Martina. "Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:157391

Braje, M. (2015). 'Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:157391

Braje M. Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:157391

M. Braje, "Utjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:157391

Metadata
TitleUtjecaj integralne vinifikacije u hrastovim bačvama i tradicionalne vinifikacije na polifenolni sastav i kromatske karakteristike vina Babić
Title (english)Influence of integrated vinification in oak barrels and the traditional vinification on polyphenolic content and chromatic characteristics of Babić wine
AuthorMartina Braje
MentorKarin Kovačević Ganić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Fenolni spojevi predstavljaju jednu od najvažnijih kvalitativnih grupa vina koji su od temeljne važnosti za njihovu kakvoću, posebno senzorska svojstva; boju, njezin intenzitet i nijansu, aromu te gorčinu i trpkoću. Babić je autohtona hrvatska sorta koja se uzgaja u okolici Šibenika, Primoštena i otoka Korčule. Cilj rada je odrediti polifenolni sastav i kromatske karakteristike vina sorte Babić koje je proizvedeno s dva različita postupka vinifikacije, integralnog i tradicionalnog, te ih međusobno usporediti. Rezultati istraživanja pokazuju da konvencionalni sustav vinifikacije pogodniji za ekstrakciju polifenola i kromatske karakteristike.
Abstract (english)
Phenolic compounds are one of the most important qualitative groups of wines that are of fundamental importance for their quality, especially for organoleptic qualities; color, its intensity and nuance, flavor and bitterness and astringency . Babić is an autochthonous Croatian cultivar in areas of Šibenik, Primošten and the island of Korčula. The aim of this research was to determine the polyphenolic composition and chromatic characteristics of the wine variety of Babić which has been produced by two different methods of vinification, integral and traditional, and compare them with each other. The research results show that the conventional system of vinification is more suitable for extraction of polyphenols and chromatic characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:157391
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-25 10:51:37